| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (16 oz) peaches in heavy syrup, undrained |
| 1 | Pouch Campbell's dry onion quality soup and recipe mix | |
| 1 | tb | Brown sugar |
| 1 | ts | Lemon juice |
| 2 | tb | Margarine or butter |
| 6 | Skinless; boneless chicken breast halves or 12 skinless boneless chicken thighs (about 1 1/2 lb) | |
| Hot cooked parsley rice or broth simmered rice (recipe below) | ||
| Sliced almonds; sliced fresh peaches and fresh savory leaves for garnish |
INSTRUCTIONS
This is from Campbell's Deliciously Easy Recipes 1. in covered blender or food processor, combine peaches, soup mix, brown sugar and lemon juice; blend until smooth; set aside 2. meanwhile, in 10 in skillet over medium high heat, in hot margarine, cook half of chicken 10 minutes or until browned on both sides; remove; set aside; repeat with remaining chicken; spoon off fat 3. stir in peach mixture; return chicken to skillet; heat to boiling; reduce heat to medium; cook 10 minutes or until chicken is no longer pink, stirring occasionally 4. serve chicken and peach sauce with rice; sprinkle with almonds and garnish with sliced peaches and savory, if desired Broth Simmered Rice: in 2 quart saucepan over medium high heat, heat 1 can (10 1/2 oz) Campbell's condensed chicken broth and 1 soup can water to boiling; stir in 1 c uncooked regular long grain rice; reduce heat to low; cover; cook 20 minutes or until rice is tender and liquid is absorbed. Posted to EAT-L Digest by Janine Vandenberg <jvandenb@KENT.NET> on Sep 9, 1997
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